Strawberry Shortcake Cheesecake Recipe

This Strawberry Shortcake Cheesecake recipe is the kind of dessert that instantly makes a moment feel special. Whether you’re celebrating a birthday, marking the start of summer, or simply indulging in a little weekend baking therapy, this layered cake will not disappoint. It’s everything you love about strawberry shortcake and rich vanilla cheesecake, brought together in a single showstopping dessert.

What Is Strawberry Shortcake Cheesecake?

This is not your average cake. Strawberry Shortcake Cheesecake is a layered dessert that combines three irresistible elements: moist strawberry cake, creamy vanilla cheesecake, and a sweet, crunchy topping made from crushed cookies and strawberry gelatin. The entire cake is covered with a smooth buttercream frosting and finished off with the signature pink cookie crumble. It’s sweet, colorful, nostalgic, and perfect for parties or just because you’re in the mood for something joyful.

This cake has quickly become one of my most requested recipes—and once you try it, you’ll understand why.

Reasons to Love This Recipe

There are plenty of reasons to make this cake, but here are a few that truly make it shine:

1. Perfect for Any Occasion
From birthdays to bridal showers to Mother’s Day brunches, this cake fits right in. Its pink color and playful crunch topping make it especially great for spring and summer celebrations.

2. Layers of Texture and Flavor
Between the soft, moist cake, rich and creamy cheesecake, fluffy frosting, and cookie crunch, every bite is an explosion of textures and tastes.

3. Strawberry Lovers’ Dream
This recipe is loaded with strawberry flavor, and you can easily amplify it with strawberry extract or real strawberries for an even fruitier punch.

4. Make-Ahead Friendly
The cheesecake layer needs to be frozen before assembly, so it’s easy to prep in stages. This makes the final assembly stress-free and the cake even more foolproof.

What Does Strawberry Shortcake Cheesecake Taste Like?

This cake is reminiscent of those classic strawberry shortcake ice cream bars many of us grew up loving. The strawberry cake layers are soft, slightly tangy, and moist with just the right hint of berry flavor. The cheesecake layer is rich and creamy with a vanilla essence that balances the fruitiness. The buttercream frosting is sweet and smooth, and the golden Oreo cookie crumble adds a nostalgic crunch that’s impossible to resist. It’s a harmony of flavors and textures that keeps you going back for just one more slice.

Healthier Option or Indulgent Classic?

Let’s be honest—this cake isn’t exactly health food, but it is a wonderful treat for when you want something celebratory and indulgent. You can make small modifications to lighten it up, such as using light cream cheese, reduced-sugar cake mix, or even Greek yogurt in place of sour cream. But in its original form, it’s meant to be a delightful splurge.

Ingredients

For the Strawberry Cake Layers

• 1 box strawberry cake mix (plus eggs, oil, and water as indicated on the box)
• Optional: 1 to 2 teaspoons strawberry extract
• Optional: Pink or red food coloring

For the Cheesecake Layer

• 16 ounces cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

For the Strawberry Crunch Topping

• 20 Golden Oreos (or substitute with shortbread cookies)
• 3 tablespoons strawberry-flavored gelatin powder (such as Jell-O)
• 2 tablespoons melted butter

For the Buttercream Frosting

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 to 3 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract
• Optional: pink gel food coloring

Essential Tools for Preparation

• Springform pan for cheesecake layer
• Two 8-inch round cake pans for the cake layers
• Electric mixer or stand mixer
• Parchment paper
• Wire cooling rack
• Offset spatula for smooth frosting
• Food processor or zip-top bag and rolling pin
• Serrated knife for leveling cake layers
• Cake turntable (optional, but makes frosting easier)

Ingredient Substitutions and Additions

This recipe is easy to adapt based on what you have on hand or the flavor profile you want:

• Cookies: You can substitute Golden Oreos with shortbread cookies, vanilla wafers, or any light-colored cookie for the crumble topping.
• Cake mix: Use a white or vanilla cake mix and add strawberry extract and food coloring if you can’t find a strawberry mix.
• Filling twist: Add chopped fresh strawberries or freeze-dried strawberries to the cheesecake layer for a burst of natural flavor.
• Chocolate fans: Swap the strawberry cake for chocolate for a fun take on chocolate-covered strawberries.

Step-by-Step Instructions

Step 1: Prepare the Cheesecake Layer First

Preheat your oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides.

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Blend in sour cream, vanilla extract, and flour until just combined.

Pour the cheesecake batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until the center is set but still slightly jiggly.

Remove from oven and allow to cool completely. Once cooled, freeze the cheesecake layer for 2 to 3 hours. This step makes it firm enough to stack neatly between cake layers.

Step 2: Bake the Strawberry Cake Layers

While the cheesecake cools, prepare the strawberry cake batter according to the box instructions. For enhanced flavor, add strawberry extract and a few drops of food coloring.

Divide the batter evenly between two 8-inch round cake pans. Bake as directed on the box. When done, let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 3: Make the Strawberry Crunch Topping

Place the cookies in a food processor and pulse until coarse crumbs form. Alternatively, crush them in a zip-top bag using a rolling pin.

Mix the crushed cookies with strawberry gelatin powder and melted butter. Stir until well combined and slightly sandy in texture. Set aside.

Step 4: Prepare the Buttercream Frosting

In a large mixing bowl, beat the butter until light and fluffy. Gradually add powdered sugar, one cup at a time, beating well between each addition.

Add the vanilla extract and just enough milk or heavy cream to achieve your desired consistency. If using, add a drop or two of pink gel food coloring to give the frosting a lovely blush hue.

Step 5: Assemble the Cake

Level your cake layers using a serrated knife, if needed.

Place the first cake layer on your serving platter or cake board. Top it with the frozen cheesecake layer. Place the second cake layer on top of the cheesecake.

Use an offset spatula to frost the top and sides of the cake with your buttercream.

Step 6: Add the Strawberry Crunch Coating

Gently press the strawberry cookie crumble into the sides and onto the top of the cake. You’ll want to do this over a tray or sheet pan to catch any crumbs that fall.

Once coated, chill the cake for at least one hour before slicing to allow everything to set and make for cleaner cuts.

What to Serve With Strawberry Shortcake Cheesecake

This cake stands beautifully on its own, but if you’re putting together a full dessert spread, here are a few pairing ideas:

• A cup of strong coffee or sweet iced tea
• Fresh whipped cream or extra sliced strawberries on the side
• A scoop of vanilla or strawberry ice cream
• A glass of rosé or sparkling water with lemon

Tips for Success

• Freeze the cheesecake: Don’t skip this step; it’s the secret to perfect cake assembly.
• Use gel food coloring: This gives you vibrant color without adding extra liquid.
• Work in stages: Make the cheesecake and cake layers a day or two before assembling to make the process easier.
• Level the layers: A flat cake means no sliding layers or cracked frosting.
• Chill before slicing: Cold cake holds its shape better and gives you clean slices.

Storage Instructions

This cake stores well and actually tastes better the next day.

• Refrigerate: Keep covered in the fridge for up to 5 days.
• Freeze: Individual slices can be wrapped in plastic wrap and stored in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge before serving.

Frequently Asked Questions

Can I use homemade strawberry cake instead of a mix?
Yes, feel free to use your favorite homemade strawberry cake recipe. Just make sure it yields two 8-inch layers.

What if I don’t have a food processor?
You can crush the cookies in a sealed zip-top bag using a rolling pin. Mix in the gelatin powder and butter in a bowl.

Can I make this in advance?
Yes! You can make the cheesecake layer and freeze it up to 3 days in advance. The assembled cake can also be made 1 day ahead and stored in the fridge.

Is it possible to use cream cheese frosting instead of buttercream?
Yes, cream cheese frosting is a fantastic option here and pairs beautifully with the cheesecake layer.

Conclusion

This Strawberry Shortcake Cheesecake is the ultimate dessert hybrid—vibrant, rich, fruity, and crowd-pleasing. It’s a treat that’s just as fitting for birthdays as it is for casual summer get-togethers. The best part? Despite its impressive presentation, it’s surprisingly manageable to make, especially with a few make-ahead tips.

If you’re craving more fruity and creamy dessert goodness, you might also love these recipes:

• Mini Peach Pies – Perfectly portioned and packed with summer flavor.
• Snickers Ice Cream Sandwiches – A cold, crunchy, and nutty delight for chocolate lovers.
• Lemon Tarts – Bright, tangy, and elegant with a buttery crust.

Let’s Keep the Conversation Going

If you try this recipe, I would absolutely love to hear how it turned out for you. Leave a comment, post a review, and share a photo on Pinterest. Your creations always inspire me and other readers too.

Nutritional Information (per slice, approximately)

• Calories: 480
• Total Fat: 29g
• Saturated Fat: 17g
• Cholesterol: 105mg
• Sodium: 350mg
• Total Carbohydrates: 52g
• Dietary Fiber: 1g
• Sugars: 38g
• Protein: 6g

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